The last few times we've bought bananas they have ripened so quickly we couldn't keep up with them. At one point we actually talked about buying one of those super dorky banana hangers. I don't know if I could do it, it seems so lame.
Worse things can happen than ending up with a bunch of overripe bananas and being forced to throw together an impromptu banana nut bread. With this bread, which I baked late last night after a day of more meals than were truly necessary, I felt the need to be a little healthier. I decided to try out that applesauce trick to cut down on the butter in the recipe. After all, I have a ton of homemade applesauce that I keep making whenever we have a big snowstorm and I'm bored at home, which lately has been every 4 days or something. I also used only egg whites, and a mixture of whole wheat and white flours. Now I've never done this "low-fat" baking thing and I was expecting a result like those weird chewy almost plastic feeling fat free bran muffins I've had in the past, but to my surprise, I couldn't tell at all. AT ALL! It tasted exactly the same as any other banana bread I've ever made. Of course, I did still use some butter, I'm not insane, so this is by no means fat free (there's also those walnuts), but I figure a couple of small concessions is good in the long run and even better is not even noticing those concessions at all. Recipe after the jump:
LOWISH-FAT BANANA NUT BREAD
6 ripe medium bananas, mashed
1/2 cup unsweetened apple sauce
1 1/2 cups whole wheat flour
1 cup unbleached all purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
4 tbsp unsalted butter, softened
3/4 cup raw cane sugar, or light brown sugar
4 large egg whites
1 tsp vanilla extract
1 cup chopped walnuts
Preheat oven to 325°. Grease 9x5 inch loaf pans with baking spray.
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
Add flour mixture and then blend at low speed until combined. Do not over mix. Gently fold in the chopped walnuts.
Pour batter into loaf pan and bake on the center rack for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Let bread cool in the pan for 5 minutes, then invert and remove bread to finish cooling on a wire rack. Allow the bread to cool at least 20 minutes before slicing.